I’ve been tinkering with making recipes that can be created in a gluten-free way. While we aren’t committing to a full “GF” diet, I’d like to have a few of them in my arsenal, like my Sautéed Peanut Broccoli recipe. I feel that only good can come from having healthy recipes on hand, especially snacks. This recipe was thought of after seeing a bunch of similar recipes on Pinterest and also seeing that gluten free oats were super cheap at the grocery store. I had a box of gluten free rice krispies in the stockpile as well, so it was fate!
Here’s the set-up of the ingredients. As you can see, they are simple and some are easily swappable, like the peanuts and the prunes. Try walnuts and dried cranberries, or maybe almonds and apricots. The possibilities are endless! One ingredient that was missing in the picture? The peanut butter. Poor, creamy peanut butter.
Place all ingredients in a large bowl. Stir until everything is evenly distributed.
I stirred somewhat lightly and in a “folding” manner, like you would stir egg whites. It helped to coat everything while allowing the cereal to stay crunchy. Once it’s done, spread in a 9×13 baking dish, or a small cookie sheet and let sit in the fridge, covered, for 2 hours to overnight.
Once it’s hard, you can cut into bars, and wrap with wax paper to use as quick snacks during the week. These are also freezable, so you can make them and place in a freezer bag. These would also be a great “cookie” to take to a holiday cookie swap for those that might be on a gluten free diet.
Fruity Nut Squares
1 cup oats (regular or gluten free)
1/4 cup peanut butter (or any nut or sun butter)
2 tablespoons coconut oil
1/3 cup honey
1 cup rice krispies (regular or gluten free)
1/2 cup chopped nuts (peanut, walnut, etc)
1/2 cup dried fruit (we used dried prunes)
1 tsp vanilla
Place all ingredients in a large bowl and gently fold together until all ingredients are gently distributed.
If you have an extra minute, place the coconut oil, honey and peanut butter in the bowl and stir together first. Then, fold in the rest of the ingredients.
Once it’s all combined, place in a 9×13 baking dish or small cookie sheet and place in the fridge, covered, for 2 hours to overnight.
Once done, cut into bars and serve. Or, wrap in wax paper and use as a snack for the week.